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Pancake Cupcakes with Lemon Buttercream Frosting and Syrup {Gluten Free}

Disclosure: This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #CollectiveBias

British style pancakes, but not as you know them! Fluffy pancake batter baked into pancake cupcakes, topped with mini pancakes, zesty lemon buttercream frosting and a thick lemon sugar syrup. A new and delicious way to enjoy pancakes this Pancake Day!

Pancake Cupcakes with Lemon Buttercream Frosting and Syrup - British style pancakes, but not as you know them! Fluffy pancake batter baked into cupcake form, topped with mini pancakes, zesty lemon buttercream frosting and a thick lemon sugar syrup. A new and delicious way to enjoy pancakes this Pancake Day!

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Pancake Day, Shrove Tuesday, Mardi Gras… whatever you call it, it’s a day celebrated and marked across the world. It comes the day before Ash Wednesday, the day that Lent starts, and this year it falls in February 28th – this coming Tuesday. Traditionally it’s the day you get ready for fasting by using up all your staples in your kitchen and one last chance to gorge on what you will be giving up for Lent. In the UK, we traditionally have pancakes because it’s a simple way to use up eggs, flour and sugar – hence why we call it “Pancake Day”. Of course, it’s not entirely necessary these days as most people don’t fully fast for Lent, rather we just give up one of our vices, but traditions are still fun to have right? 

Pancake Cupcakes with Lemon Buttercream Frosting and Syrup - British style pancakes, but not as you know them! Fluffy pancake batter baked into cupcake form, topped with mini pancakes, zesty lemon buttercream frosting and a thick lemon sugar syrup. A new and delicious way to enjoy pancakes this Pancake Day!

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King Cake Crepes

Crepes with a cinnamon filling, drizzled with cream cheese sauce and lots of sprinkles. Perfect for breakfast or dessert

king cake crepes

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This Tuesday, February 17th, is what we in the UK call Pancake Day or Shrove Tuesday – it’s the day before lent and pancakes are eaten to use up all the rich foods in the house ready for fasting. In other parts of the world it’s called Mardi Gras or Fat Tuesday and is marked with parades and celebrations – the same principle applies, it’s about a last hurrah before the lenten season. I knew I wanted to make something to celebrate the day and decided on crepes, a very thin French pancake. When I was deciding to what to put in the crepes I was thinking about Mardi Gras and a big tradition in New Orleans on Mardi Gras is to eat something called King Cake – which is kind of like one big, round cinnamon bun with yellow, green and purple sprinkles. And so these King Cake Crepes were born! King Cake Crepes – try saying that three times fast! 

king cake crepes

In the UK we traditionally will make pancakes that are similar to crepes, but a bit thicker and with less rich ingredients, then we serve them with lemon juice and caster sugar – it doesn’t sound like much, but it’s honestly so good! I shared British pancakes on the blog last year actually. Crepes are a little trickier to make since they’re so thin, it took me a few goes to get the hang of frying them but once you get into the swing of things it becomes pretty easy – if it’s your first time making crepes, just be prepared for a few practice pancakes first! A good non stick frying pan is key here, because you really don’t want to use a lot of butter when greasing. Since crepes are so thin, you don’t actually need to fry them both sides so if you’re worried about flipping you can skip that – I like to cook them through on one side and then flip and fry the other side for 15 or so seconds to get a bit of colour on both sides. 

king cake crepes

How fun are these crepes though? I always love taking a type of food and recreating it with something completely different, it’s a lot of fun and you get all the yummy flavours of the food you love, but with different textures and ways of eating it. Now I have never actually eaten a King Cake before, but I’ve eaten more than my fair share of cinnamon buns over the years and I can tell you that these crepes really do do the flavours justice. The sweet cinnamon filling rolled up in the thin pancakes and smothered in sweet, tangy cream cheese sauce is so good, and the soft crepes, thick filling, creamy sauce make for amazing textures, particularly when you add in the crunch of the sprinkles! You’ve probably noticed I’ve used pink sprinkles here, I didn’t have any purple!

king cake crepes

Since I was only making these for me, the recipe only makes about 8 crepes (depending on how big you make them), but it’s easily doubled if you have more people to serve. Or halved if you don’t want 8 – although if it’s your first time making crepes I would keep the quantities the same because you’ll probably lose your first few while you get the hang of it! 

king cake crepes

As I said before, Pancake Day and Mardi Gras are celebrated the day before lenten season starts – traditionally Christians would fast during Lent but these days most people give up a bad habit or certain foods. I don’t tend to observe lent, although some years I do like to use the time to take up something new, kind of like a new years resolution I guess, something to improve my life or mind. I’m not sure yet if I’m going to pick something up this year. What about you? Are you giving up anything for Lent? Or are you planning on taking up a new hobby or practice? 

king cake crepes

These crepes are going to be super yummy no matter what time of year you make them – take off the sprinkles and you have cinnamon roll crepes, amazing! Whenever you decide you want crepes, you definitely need to try these ones, they’re so good! You need them in your life, trust me! 

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Happy Pancake Day Y’all!

British Style!

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Today is Shrove Tuesday which is a day observed by some Christians, it’s the day before Ash Wednesday when Lent starts. In some places it is celebrated with Mardi Gras, a carnival celebrating the last indulgence before Lent starts. In little old Britain we celebrate it with Pancake Day! Personally, I love pancakes so I think I prefer our tradition. I believe pancake day came about as a way to use up the eggs and milk you have before you start fasting, at least that’s what I was always told.

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Our pancakes are a little different to US pancakes. Ours are more like crepes I guess, I’m not sure what the difference between crepes and pancakes are, I’ve never made crepes (maybe there is no difference, that’s a google for another time) . The traditional way to eat them is with caster sugar and lemon juice, it also happens to be my favourite way to eat them. American pancakes are a different matter, they are best with lots of syrup and bacon yum yum! I love both types equally. Today I had these pancakes, tomorrow we’ll be going out to the original pancake house for some fluffy American pancakes (maybe without the bacon since it’s Ash Wednesday and meat isn’t allowed).

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You can put pretty much whatever you like on pancakes though, my other favourites include Nutella and ice cream! The pancake batter is just flour, eggs, milk, salt and a little butter, which means you can pair them with anything savoury or sweet making them super versatile.Let me know your favourite type of pancakes and how you like to eat them in the comments!

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When I was younger, pancake day was about stuffing yourself with as many pancakes you could possible cram in, until you couldn’t move for hours. Today, I limited myself to just three like an adult! I only made a little batter since it was only me in the apartment! It’s a really simple batter to make, you just mix flour, eggs, milk, salt and a little butter together until smooth and thin and then you’re ready to go. The secret to making a good pancake is getting your pan really hot and then turning it down to a medium heat just before you pour the batter in. This is much easier to achieve when you have a gas stove (which I don’t here) but you can manage it with electric. My other tip would be to do a test pancake first to see how much batter you need (I find about 3 tbsp is good for a 10″ pan), then use a ladle or something similar to pour the batter in the pan as you want it all in the pan at once so it cooks evenly.

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Have a great day everybody. If you observe lent, let me know what you’re giving up in the comments below!

[recipe title=”Pancakes” servings=”6-8 10inch pancakes”]
Ingredients

  • 110g plain flour, sifted
  • pinch of salt
  • 2 eggs
  • 200ml milk
  • 50g unsalted butter

Method

  • Sift the flour and salt into a large mixing bowl from a height so the flour gets a good airing. Make a well in the centre of the flour and break the eggs into it. Whisk the eggs into the flour.
  • Gradually add the milk and continually whisk. Don’t worry about any lumps, they’re disappear as you go. When all the liquid is added, scrape down the sides to make sure its all incorporated.
  • Melt the butter in your pan and add two tablespoons of it to the batter and whisk in. Pour the rest of the melted butter into a bowl and use it to oil your pan, using paper towel to smear it around the pan before each pancake.
  • Now, get the pan really hot and then turn the heat down to medium. Pour the batter into the pan, as soon as the batter hits the pan tip it from side to side to get the base of the pan all covered. It should only take a minute or so to cook, you can lift the edges up with a fish slice to see if its browning. Flip the pancake over (with your fish slice, or with your mad flipping skills if you have them!) the second side will only take a few seconds. Then just slide it out of the pan onto a plate.
  • Stack the pancakes with sheets of parchment paper in between, with the plate on top of a pan of simmering water to keep them warm while you make the rest
  • Serve immediately with the toppings of your choice.
    [/recipe]

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